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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We enjoy this fresh-tasting frittata with fresh fruit and toast, shares Nancy Daly of Douglas, Wyoming. It even makes a good weeknight supper. Ingredients:
1-1/4 cups chopped onions |
2 to 3 tablespoons canola oil |
1 cup sliced zucchini |
1/2 cup small cauliflowerets |
5 eggs, beaten |
26 slices pepperoni |
1/3 cup grated parmesan cheese |
Directions:
1. In a 10-in. ovenproof skillet, saute the onions in oil until tender. Add the zucchini, cauliflower and eggs. Cover and cook over medium heat for 10-15 minutes or until eggs are nearly set.
2. Arrange pepperoni over eggs. Broil 6 in. from the heat for 2 minutes. Sprinkle with Parmesan cheese; broil 1-2 minutes longer or until eggs are completely set and top is lightly browned. Cut into wedges. Yield: 6 servings.
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